Melon, Ginger and Borage Cup

Melon, Ginger and Borage Cup

1/2 large Honeydew Melon
1 quart Ginger beer
1 tsp powdered Ginger
Borage sprigs with flowers

Remove the seeds from the Melon and discard. Scoop out the remaining flesh and put it in a blender. Blend to a thin puree. Pour the puree into a bowl and top off with the Ginger Beer. Float Borage sprigs and flowers on top before serving. To serve this for a crowd, simply multiply the ingredients until you have enough. Just remember to use 1 quart of Ginger Beer for each 1/2 Honeydew you use. The rest is adjusted to taste.

Technorati Tags: honeydew melon, ginger beer, ginger, borage, punch, recipe, bartending

Loving Cup

Loving Cup

2 fresh Lemons
6 sprigs of Lemon Balm
6 sprigs and flowers of Borage or Vipers Blugloss
1/2 cup sugar
3 1/2 cups water
1/2 bottle Dessert Wine
1/2 cup Brandy
1 bottle Champagne or sparkling white Wine

Peel and thinly slice the Lemons. Put the sliced Lemons with the Lemon Balm, Borage, Lemon zest and sugar into a punch bowl. Stir in the water, Wine and Brandy. Cover and chill for an hour.

Chill the Champagne or Sparkling Wine separately. Just before serving, pour over the mix with the Champagne and stir. Float sprigs of herbs or flowers on top.

Technorati Tags: lemon, lemon balm, borage, dessert wine, brandy, champagne, sparkling wine, punch, recipe, bartending